CN104664328A - Processing method of spicy tea tree mushroom floss - Google Patents

Processing method of spicy tea tree mushroom floss Download PDF

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Publication number
CN104664328A
CN104664328A CN201510085786.6A CN201510085786A CN104664328A CN 104664328 A CN104664328 A CN 104664328A CN 201510085786 A CN201510085786 A CN 201510085786A CN 104664328 A CN104664328 A CN 104664328A
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CN
China
Prior art keywords
tea tree
silk
agrocybe
spicy
processing method
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Pending
Application number
CN201510085786.6A
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Chinese (zh)
Inventor
柴华
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Individual
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Individual
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Priority to CN201510085786.6A priority Critical patent/CN104664328A/en
Publication of CN104664328A publication Critical patent/CN104664328A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a processing method of spicy tea tree mushroom floss and belongs to the field of food processing. The processing method is characterized by comprising the following raw materials: 25kg of tea tree mushroom, 800g of soy sauce, 2kg of brown sugar, 900g of vegetable oil, 350g of Jerusalem artichoke, 100g of fennel, 200g of scallion, 1kg of spiced salt, 650g of cooking wine, 320g of Chinese prickly ash powder and 30g of chicken essence powder. The processing method comprises the following steps: selecting the raw materials, removing impurities, softening, squeezing, separating, seasoning, primary baking, re-separating, frying to be in a loosening state, weighing, and packaging. The spicy tea tree mushroom floss has beneficial effects of being crispy, soft, spicy and appetizing and has the special aroma and flavor of tea tree mushrooms; the spicy tea tree mushroom floss has rich nutrients, the fresh and delicious taste, and health effects of senescence delaying, beautifying, skin caring and cholesterol reducing; moreover, the spicy tea tree mushroom floss is convenient to eat and has the unique flavor.

Description

The processing method of the peppery agrocybe pine of a kind of perfume (or spice)
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of the peppery agrocybe pine of a kind of perfume (or spice).
Background technology
The tender handle of tea tree lid is crisp, the pure delicate fragrance of taste, and excellent taste, can be cooked into various delicious food, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.It contains the trace element of rich in protein and multiple needed by human.Agrocybe is soft fragrant and sweet, and dry mushroom is tasty, and fragrance overflows, and cook, boil, explode, fry all suitable, meat and vegetables assistant is joined and all can be become delicacies, is collect high protein, low fat, low sugar part, and keep healthy the nuisanceless edible health bacterium of dietotherapy pure natural.Agrocybe is the anti-health food curing cold, reduce cholesterol, prevent and treat cirrhosis and have antitumaous effect still.
Because agrocybe economic benefit is not high, employing agrocybe is raw material, for being processed into the loose comprehensive utilization that can realize agrocybe raw material of fragrant peppery agrocybe, instant, and being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve the problem fully developed agrocybe raw material, the processing method of the peppery agrocybe pine of a kind of perfume (or spice) is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for the peppery agrocybe pine of perfume (or spice), is characterized in that: adopt agrocybe 25kg, soy sauce 800g, brown sugar 2kg, vegetable oil 900g, jerusalem artichoke 350g, fennel 100g, green onion 200g, spiced salt 1kg, cooking wine 650g, zanthoxylum powder 320g, chicken essence powder 30g is raw material, and its processing process chooses the loose → weighing of raw material → impurity elimination → softening → squeezing → separations → seasoning → just dries → be separated again → fry → pack, and concrete operation step is:
(1) selection of agrocybe handle: select free from admixture, free from insect pests, without the agrocybe handle gone rotten, be cut into the segment of 3-4cm by knife, be placed on when soaking 6-8h in light-coloured vinegar liquid, be then poured in water and boil 35min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 40min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add vegetable oil in pot, burn heat, add jerusalem artichoke fried piece to carve, add soy sauce, the spiced salt, fennel, brown sugar, cooking wine, zanthoxylum powder and other condiment above, simmer in water 45min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 58min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
Beneficial effect: product crisp-fried of the present invention is soft, fragrant peppery appetizing, have peat-reek and the flavour of agrocybe, this product is not only nutritious, tasty mouthfeel, also can play delay senility, effect of beauty and skin care, norcholesterol, and instant, unique flavor.
Detailed description of the invention
Embodiment 1 :
A processing method for the peppery agrocybe pine of perfume (or spice), concrete operation step is:
(1) selection of agrocybe handle: select agrocybe, pleurotus eryngii handle that free from admixture, free from insect pests, nothing are gone rotten, be cut into the segment of 3cm by knife, be placed on when soaking 8h in rice vinegar liquid, be then poured in water and boil 23min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 35min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add peanut oil in pot, burn heat, add tender ginger fried piece to carve, add white soy sauce, refined salt, fennel seeds, sucrose, cooking wine and other condiment above, simmer in water 35min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 37min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
Embodiment 2 :
A processing method for the peppery agrocybe pine of perfume (or spice), concrete operation step is:
(1) selection of agrocybe handle: select agrocybe, asparagus, Hericium erinaceus handle that free from admixture, free from insect pests, nothing are gone rotten, be cut into the segment of 3cm by knife, be placed on when soaking 12h in fruit vinegar liquid, be then poured in water and boil 45min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 27min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add vegetable oil in pot, burn heat, add galangal fried piece to carve, add soy sauce, the spiced salt, fennel, brown sugar, leaf of bamboo wine and other condiment above, simmer in water 47min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 45min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a processing method for the peppery agrocybe pine of perfume (or spice), is characterized in that, adopts agrocybe 25kg, soy sauce 800g, brown sugar 2kg, vegetable oil 900g, jerusalem artichoke 350g, fennel 100g, green onion 200g, spiced salt 1kg, cooking wine 650g, zanthoxylum powder 320g, chicken essence powder 30g are raw material, its processing process chooses the loose → weighing of raw material → impurity elimination → softening → squeezing → separations → seasoning → just dries → be separated again → fry → pack, and concrete operation step is:
(1) selection of agrocybe handle: select free from admixture, free from insect pests, without the agrocybe handle gone rotten, be cut into the segment of 3-4cm by knife, be placed on when soaking 6-8h in light-coloured vinegar liquid, be then poured in water and boil 35min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 40min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add vegetable oil in pot, burn heat, add jerusalem artichoke fried piece to carve, add soy sauce, the spiced salt, fennel, brown sugar, cooking wine, zanthoxylum powder and other condiment above, simmer in water 45min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 58min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
CN201510085786.6A 2015-02-18 2015-02-18 Processing method of spicy tea tree mushroom floss Pending CN104664328A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510085786.6A CN104664328A (en) 2015-02-18 2015-02-18 Processing method of spicy tea tree mushroom floss

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510085786.6A CN104664328A (en) 2015-02-18 2015-02-18 Processing method of spicy tea tree mushroom floss

Publications (1)

Publication Number Publication Date
CN104664328A true CN104664328A (en) 2015-06-03

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029384A (en) * 2015-08-16 2015-11-11 章新华 Manufacturing method of mushroom composite dried meat floss
CN105995960A (en) * 2016-05-24 2016-10-12 宇琪 Processing method for special needle mushroom floss
CN106418480A (en) * 2016-10-17 2017-02-22 云南云菌科技(集团)有限公司 Mushroom floss convenient to eat and easy to digest, and preparation method of mushroom floss

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102058093A (en) * 2010-11-25 2011-05-18 健盛食品股份有限公司 Methods for preparing shredded mushroom and mushroom dried meat floss
CN103876127A (en) * 2014-04-22 2014-06-25 马国丰 Making process of mushroom stem dried meat floss
CN104055072A (en) * 2014-06-26 2014-09-24 南京飞马食品有限公司 Processing method of flavor oyster mushroom stalk floss

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102058093A (en) * 2010-11-25 2011-05-18 健盛食品股份有限公司 Methods for preparing shredded mushroom and mushroom dried meat floss
CN103876127A (en) * 2014-04-22 2014-06-25 马国丰 Making process of mushroom stem dried meat floss
CN104055072A (en) * 2014-06-26 2014-09-24 南京飞马食品有限公司 Processing method of flavor oyster mushroom stalk floss

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
李小红: "香菇柄松加工技术", 《农村新技术》, no. 7, 19 May 2009 (2009-05-19) *
邓观根: "茶树菇深加工与保健食品开发初探", 《农业科技与信息》, no. 3, 31 December 2008 (2008-12-31) *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029384A (en) * 2015-08-16 2015-11-11 章新华 Manufacturing method of mushroom composite dried meat floss
CN105995960A (en) * 2016-05-24 2016-10-12 宇琪 Processing method for special needle mushroom floss
CN106418480A (en) * 2016-10-17 2017-02-22 云南云菌科技(集团)有限公司 Mushroom floss convenient to eat and easy to digest, and preparation method of mushroom floss

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Application publication date: 20150603